Method to separate lipids from cheese whey

Abstract

Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.

What is claimed is: 
     
       1. A method of selectively separating milk fat globule membrane fragments and milk fat globules from whey comprising:
 (a) adding to whey an amount of a whey-soluble zinc salt; and 
 (b) adjusting pH of the whey to be less than 6.0; 
 (c) wherein the amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey. 
 
     
     
       2. The method of  claim 1 , wherein step (a) comprises adding to the whey a whey-soluble zinc salt selected from the group consisting of zinc halides, zinc sulphates, zinc bisulfates, zinc phosphates, zinc tosylates, zinc nitrates, zinc sulphamates, zinc acetates, zinc citrates, zinc lactates, zinc tartrates, zinc gluconates, zinc malonates, zinc oxalates, zinc salicylates, zinc propionates, zinc succinates, zinc fumarates, zinc maleates, zinc valerates, zinc oleates, zinc palmitates, zinc stearates, zinc laurates, zinc borates, zinc benzoates, zinc naphthylate, zinc mesylate, zinc glucoheptonate, zinc lactiobionate, zinc methylene-bis-b-hydroxynaphthoates, zinc gentisates, zinc isethionates, zinc di-p-toluoyltartrates, zinc alkylsulphonates, zinc benzenesulphonates, zinc p-toluenesulphonates, zinc cyclohexylsulphamates, and zinc quinates. 
     
     
       3. The method of  claim 1 , wherein step (a) comprises adding to the whey a whey-soluble zinc salt selected from the group consisting of zinc chloride, zinc acetate, and zinc gluconate. 
     
     
       4. The method of  claim 1 , wherein step (b) comprises adjusting the pH of the whey to be between about 3.5 and about 5. 
     
     
       5. The method of  claim 1 , wherein step (b) comprises adjusting the pH of the whey to be between about 4.0 and about 5.0. 
     
     
       6. The method of  claim 1 , wherein step (b) comprises adjusting the pH of the whey to be between about 4.2 and about 4.8. 
     
     
       7. The method of  claim 1 , wherein in step (a) the amount of a whey-soluble zinc salt added to the whey is sufficient to yield a concentration of Zn +2  in the whey of from about 0.01 molal to about 0.05 molal. 
     
     
       8. The method of  claim 1 , comprising performing steps (a) and (b) at a temperature of from about 15° C. to about 50° C. 
     
     
       9. The method of  claim 1 , comprising performing steps (a) and (b) at a temperature of from about 30° C. to about 40° C. 
     
     
       10. A method of selectively separating milk fat globule membrane fragments and milk fat globules from whey comprising:
 (a) adding to whey an amount of a whey-soluble zinc salt; and 
 (b) adjusting pH of the whey to be from about 4.2 to about 4.8; 
 (c) wherein the amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey. 
 
     
     
       11. The method of  claim 10 , wherein in step (a) the amount of a whey-soluble zinc salt added to the whey is sufficient to yield a concentration of Zn +2  in the whey of from about 0.01 molal to about 0.05 molal. 
     
     
       12. The method of  claim 10 , wherein step (a) comprises adding to the whey a whey-soluble zinc salt selected from the group consisting of zinc halides, zinc sulphates, zinc bisulfates, zinc phosphates, zinc tosylates, zinc nitrates, zinc sulphamates, zinc acetates, zinc citrates, zinc lactates, zinc tartrates, zinc gluconates, zinc malonates, zinc oxalates, zinc salicylates, zinc propionates, zinc succinates, zinc fumarates, zinc maleates, zinc valerates, zinc oleates, zinc palmitates, zinc stearates, zinc laurates, zinc borates, zinc benzoates, zinc naphthylate, zinc mesylate, zinc glucoheptonate, zinc lactiobionate, zinc methylene-bis-b-hydroxynaphthoates, zinc gentisates, zinc isethionates, zinc di-p-toluoyltartrates, zinc alkylsulphonates, zinc benzenesulphonates, zinc p-toluenesulphonates, zinc cyclohexylsulphamates, and zinc quinates. 
     
     
       13. The method of  claim 10 , wherein step (a) comprises adding to the whey a whey-soluble zinc salt selected from the group consisting of zinc chloride, zinc acetate, and zinc gluconate. 
     
     
       14. The method of  claim 10 , comprising performing steps (a) and (b) at a temperature of from about 15° C. to about 50° C. 
     
     
       15. The method of  claim 10 , comprising performing steps (a) and (b) at a temperature of from about 30° C. to about 40° C.